Quote from: pete on July 03, 2005, 09:54 AM
BOIL YOUR ONIONS ( CUT IN HALF ) WITH TURMERIC AND
GARLIC AND? HAVE YOUR WATER ABOUT 2 INCHES BELOW THE TOP OF THE ONIONS, UNTIL? SOFTENED.
BLEND UNTIL SMOOTH IN BLENDER AND THATS YOUR BASIC MASALA.

Wow, talk about minimalist! Do you really think restaurants make their curry base this basic? I thought I was heading in the right direction by adding small amounts of green pepper carrot etc, but this is going entirely the opposite way.

Here's a link about his restaurant.

http://www.london-eating.co.uk/150.htm

Quote from: Mark J on July 03, 2005, 12:27 PM
they also coat the tandooried meats in it? before or after do you reckon?

Half way through apparently! Someone posted a link here recently to a tandoori site and they apply the ghee when the chicken is half cooked, which makes sense really, you can't put it on at the start because it is sloppy with marinade and putting it on at the end would give it a too buttery flavour, so half way through it is. I would think that for home cooking about five minutes before the chicken is ready would be about right.

How gay is that guy? He has me in hysterics the way he acts.? ?

He's got a restaurant in London and he was on another program about an English bloke trying to make a go of it in France. This chap set up an English style Indian restaurant and Reza was a sort of mentor. If you get a chance to see the other programs in the series then do, they are all good.

Unless I'm trying out a recipe that specifically requires puree, I always use whizzed up tinned toms as I think i get closer to the restaurant flavour with them. I've never tried chopped toms but it sounds like a good idea so I will be trying it.

Quote from: blade1212 on June 28, 2005, 06:56 PM
Yellowfinger - not sure if that one has a black teflon coating inside - hard to tell from the picture.

It's available with or without, see the drop down box to the right of the picture.

Hi Blade

I think this is like the one you are after.

http://tinyurl.com/aqmh9

Blade, you shouldn't cook anything acidic in an aluminium pan and curries are definitely acidic. I think the ones on your link are aluminium

Well if it was the canned type coconut milk, the good quality ones have a thick layer of almost solid coconut 'cream', so if this was mixed a bit it would look like lumpy milk, so it could be this. I use coconut cream, the soild block type when I make madras, not enough to be able to detect it if you didn't know it was there but it certainly adds a certain something extra.

Quote from: blade1212 on June 24, 2005, 07:13 PM
12. This is another vague one, he sneaks under the counter in front of him and added 1/2 chef soon of some red liquid - looked like passata, but I can't be sure it wasn't some red liquid spice mixture.

I think this might be tandoori marinade, Kris Dhillon suggests uses this in her madras and as you have ordered the chicken tikka madras this would? make even more sense. He probably keeps it under the counter where it is cool. Do you think this could be what it was?